The phosphated gelatine which may be bought of any grocer is delicious for wine jelly made according to the usual rule for jelly, with the exception of omitting the lemon. Chalmer's and Nelson's are other well-known brands. All jellies made with gelatine are excellent for invalids. They are especially valuable in cases of disease of the intestines, such as typhoid fever and inflammation of the bowels, because, being digested and absorbed, for the most part or entirely, in the stomach, those organs are relieved of effort, at the same time that the system is supplied with a nutritious form of solid food. WINE JELLY. No. 1 ¼ Box of Nelson's gelatine. ¼ Cup of cold water. 1¼ Cups of boiling water. ½ Cup of sugar. ½ Square inch of cinnamon. 1 Clove. ½ Cup of sherry wine. Put the gelatine and cold water together in a dish large enough to hold the whole mixture; let it soak for half an hour; then pour the boiling water, in which the clove and cinnamon have been simmering, over the softened gelatine, add the sugar and wine, and stir until the sugar and gelatine are perfectly dissolved; then strain through a fine napkin into a granite-ware or earthenware pan or mold, and cool it in a refrigerator or in a pan of iced water. Wine jelly made from phosphated gelatine, omitting the spice, is delicious. WINE JELLY (No. 2) WITH LEMON The same proportions and ingredients are to be used as in the above recipe, except that the juice of half a lemon should be substituted for the spice. LEMON JELLY ¼ Box of gelatine. ¼ Cup of cold water. 1¼ Cups of boiling water. ½ Cup of sugar. ¼ Cup of lemon-juice. 1 Tablespoon of brandy. Put the gelatine and water together in a dish, and let them soak half an hour; then pour on the boiling water, and stir until the gelatine is dissolved. Do not put in the sugar and then pour on the boiling water, as there may not be heat enough in making a small quantity of jelly to dissolve both, but add the sugar after the water, then the lemon-juice and brandy. Strain it through a napkin and cool it in a refrigerator or in a pan of iced water. Use china or granite-ware molds, never tin, for the acid of lemon acts chemically upon it, forming compounds that are injurious to health. ORANGE JELLY ¼ Box of gelatine. ¼ Cup of cold water. ½ Cup of boiling water. ½ Cup of sugar. 1 Cup of orange-juice. Juice of half a lemon.